Soup season is upon us and this rich spicy chicken chowder will warm you all the way down to your toes. The jicama provides an interesting substitution for potatoes, but they do stay a little crunchier. Alternatively, you could use diced daikon radish, which softens more during cooking. And if you’re looking for a way to use up your leftover turkey… Read more
I love mushrooms and rarely pass up a recipe that has mushrooms in it. This chicken recipe is easy enough for a weeknight meal and I’d bet that most kids would enjoy it – I know mine would. My kids love mushrooms, too. I went a little light (about half) on the rosemary because I find it to be overpowering. If you’re a fan of skin-on chicken breasts (I am) you can substitute.
4 skinless, boneless chicken breast halves (11/4 pounds)
5 Tbsp extra-virgin olive oil
1 Tbsp chopped rosemary
Freshly ground pepper
1 lb shiitake mushrooms, stems discarded and caps thinly sliced
½ lb cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice
In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.
Meanwhile, heat the remaining oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes.
Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes.
Add the tomatoes and season with salt and pepper. Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 10 minutes.
Light a grill or preheat a grill pan. Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal ½-inch thick. Arrange the chicken over the mushroom sauce and serve.